Sun-Dried Tomato, Spinach, and Bacon Chicken

Sun-Dried Tomato, Spinach, and Bacon Chicken – if you want to know how to cook the best chicken breasts, this is the recipe for you! The chicken breasts are seasoned with dry Italian salad dressing mix, smothered with the creamed spinach, sun-dried tomatoes and bacon, and baked to perfection! The best baked chicken ever!

I think this is one of the best chicken breast recipes I ever made! The chicken is moist and tender, and full of flavor thanks to all the stuff on top. It’s like stuffed chicken but much easier to make since you just have to put everything on top and bake!

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Preheat the oven to 375 F. Use 4 small chicken breasts or 2 large chicken breast, sliced horizontally in half.
Butter the bottom of the baking dish. Season chicken breasts from both sides with the Italian salad dressing mix. Place the chicken breasts, flat side down, into the greased baking dish and bake for 15-20 minutes at 375 F.

In the mean time, make the creamed spinach. Heat 1 tablespoon vegetable oil in a large skillet on medium heat. Add spinach and cook for only 1 or 2 minutes until it is heated through and starts to wilt. Remove from heat. Add minced garlic and half and half. Bring to boil. Add shredded mozzarella cheese and keep stirring, on high heat, until mozzarella cheese starts to melt – about 30 seconds. Reduce heat to simmer and keep stirring until you have a nice, smooth creamed spinach – about 30 seconds or 1 more minutes. The creamed spinach should be pretty thick in texture, not watery. If watery, bring to boil again and cook off extra liquid, constantly stirring. Season with salt. Remove from heat.

Remove the baking pan with chicken breasts from the oven (you baked them for 15-20 minutes):

Top each chicken breast with creamed spinach:

Then, top with sun-dried tomatoes (drained from oil and chopped into smaller bites):

Next, top with chopped cooked bacon:

Next, top with the broken slices of pepper jack cheese.

Bake in the oven, uncovered for 15-20 more minutes, until the chicken is completely cooked through, no longer pink in the center, and the juices run clear:

Butter the bottom of the baking dish. Season chicken breasts from both sides with the Italian salad dressing mix. Place the chicken breasts, flat side down, into the greased baking dish and bake for 15-20 minutes at 375 F.

In the mean time, heat 1 tablespoon vegetable oil in a large skillet on medium heat. Add spinach and cook for only 1 or 2 minutes until it is heated through and starts to wilt. Remove from heat. Add minced garlic and half and half. Bring to boil. Add shredded mozzarella cheese and keep stirring, on high heat, until mozzarella cheese starts to melt - about 30 seconds. Reduce heat to simmer and keep stirring until you have a nice, smooth creamed spinach - about 30 seconds or 1 more minutes. The creamed spinach should be pretty thick in texture, not watery. If watery, bring to boil again and cook off extra liquid, constantly stirring. Season with salt. Remove from heat.

Remove the baking pan with chicken breasts from the oven (you baked them for 15-20 minutes). Top each chicken breast with creamed spinach, sun-dried tomatoes (drained from oil and chopped into smaller bites), chopped cooked bacon, and broken slices of pepper jack cheese. Bake in the oven, uncovered for 15-20 more minutes, until the chicken is completely cooked through, no longer pink in the center, and the juices run clear.

My best friend sent me this pin, and I made it tonight. There’s a reason why she’s my best friend! This was so good! I am full and can’t stop eating til it’s gone! Totally worth the effort, great flavor, great recipe! THANKS!

I’m guessing from the comments that I am the only one who found a mozzarella cheese sauce difficult. I was skeptical when I read the recipe but plowed on. What a mucky disaster! I finally ended up making a flour slurry to get it to homogenize. That being said, the dish was good but I think I’d switch to cheddar or another cheese next time.

Made this for dinner tonight. Super easy to follow and make. I don’t like pepper jack cheese so I used some smoked gouda instead. And made double the sauce, was a little thicker then I like but it wad still soooooooooo good!!!! I think next time I’ll make it a little more thinner. Thanks for the awesome recipe.

Thank you, Rebecca! So glad you liked it! I don’t have this capability on my site yet to provide the calorie count but there are free online tools like this one that will give you the calorie info: https://www.caloriecount.com/

I added up 461 calories, 46g protein for 1 thin sliced breast. I will say this is only a rough count if you followed the recipe exactly. I followed the concept but made adjustments (italian seasoning instead of dressing, different blends of cheese – low fat mozz, provolone, asiago, parmesan, and romano, plus a 6 cheese blend that IDK what is all in it lol). That being said, it’s a good starting point. Otherwise you can always add everything in the whole recipe up and divide by servings, which is what I did but with my specific version.